I baked Pistachio and, prunes plums bread. I used 80g of prunes plums and 80g of Pistachio. LEVAIN 8 grams - Starter at peak (100% hydration) 40 grams - Water 40 grams - Flour blend (see below) 20 grams - Bread flour (unbleached) 10 grams - Whole Wheat flour 10 grams - Rye flour DOUGH 88 grams - Levain (100% hydration) 295 grams - Water 430 grams - Flour blend (see below) 350 grams - Bread flour (unbleached) 40 grams - Whole Wheat flour 40 grams - Rye flour 10 grams - Salt 80 grams - Pistachio 80 grams - prunes plums

I baked Miche de l’Ours-1200 g for a friend.

I baked Walnut and jujube bread. I used a fresh 120 g jujube fruits from garden and 120 g rosted walnut. LEVAIN 8 grams - Starter at peak (100% hydration) 40 grams - Water 40 grams - Flour blend (see below) 20 grams - Bread flour (unbleached) 10 grams - Whole Wheat flour 10 grams - Rye flour DOUGH 88 grams - Levain (100% hydration) 295 grams - Water 430 grams - Flour blend (see below) 350 grams - Bread flour (unbleached) 40 grams - Whole Wheat flour 40 grams - Rye flour 10 grams - Salt 120 grams - Roasted walnuts 120 grams - Fresh jujube fruit

I used Khorasan flour with Za'atar and Thyme Levain: ➢ 6 grams - Starter at peak (100% hydration) ➢ 30 grams - Water ➢ 61 grams - Khorasan flour DOUGH Fermentolyse ➢ 97 grams - Khorasan (stiff starter) ➢ 275 grams - Water ➢ 421 grams - Khorasan flour Mix ➢ 31 grams - Water ➢ 10 grams - Salt ➢ 16 grams - Extra Virgin Olive Oil ➢ 40 grams - Za'atar ➢ 10 grams - Dried thyme and some fresh thyme leaves Other ➢ Hemp seeds for topping

I adapted the Little Spoon Farm Country Loaf recipe to include some olive oil for a softer crust. My starter was born last November. Picture #2 is before the cold proof, # 3 is after the cold proof, and the rest are self explanatory. I am wondering what the smaller holes near the top are telling me so that I can improve this loaf next time. Ingredients Used: 100 grams starter at peak 450 grams KA Bread flour 50 grams KA WW flour 320 grams spring water, 20 grams divided 10 grams salt 20 grams EVOO Mix starter and water until milky, add flour and mix until shaggy, cover rest 1 hour. Dissolve salt in 20 grams reserved water, pour dissolved salt water over dough masssge in gently, and EVOO. This is where I thought I ruined it but it came together nicely and absorbed the EVOO after a 1 hour rest. After rest l did 3 rounds Stretch & Folds every 30 minutes. I kept the dough in my bread proofing box around 74-76 degrees. It was in there for about 7-7.5 hours. Then I pre shaped, covered let rest 30 minutes, then I did the final shape, floured out I banneton seam side up, let rest for 30 minutes. Then I to the fridge for 15-16 hours for the cold retard. Preheated oven to 500 when baking vessel inside for 30 minutes. I used a pan of water in the lower rack for steam. Let dough I banneton set at room temp while oven is pre heating. Turned onto sling, scored. Put in vessel, lid on. Baked at 450 for 25 minutes covered, then uncover and bake for 20-25 minutes. Loaf was 209 degrees. I wsit d two hours to cut it. Please be kind this is the first time I have out myself out there like this so to say..